Roasted Cauliflower, Garlic and Carrots were blended ever so smooth with Almond milk. The Caulifloweredo was slightly enhanced with Onion Powder, Garlic Powder, Sea Salt and Pepper. Bringing to a boil, Whole Wheat Rotini Noodles were added, then simmered to cook flavor into every single noodle.
Roasted Green Beans were sautéed in Garlic Sauce (Earth Balance ‘butter’, Garlic, Sea Salt) and then mixed with Cayenne and ‘Parmesan cheese’.
Baked with Daiya, this dish was sexy.
These Potato Medallions were prepared to seriously be the dish with a side of a sandwich. These Potatoes were sliced, boiled, roasted and panfried before adding a single ingredient. The ingredients added were: slight Oil, Sea Salt, Pepper, Garlic Powder, Onion Powder, Dill Weed, Sesame Seeds, Riced Cauliflower, Balsamic Vinegar, Sriracha and Maple Syrup. Garnished with Pea Tendril, the sandwich complimented the Potatoes with ingredients such as: Meatless Brat, Dough, Pea Tendrils, Daiya and Smart ‘bacon’.
Tofurky prepares amazing meat substitutes that are Vegan. Simply after grilling the ‘brats’ on a cast iron skillet, I add a pickle and then pickle juice to drown the grilled Vegan ‘brats’. Mustard and Sauerkraut enhanced the deliciousness in a bun.
In the past few months, I have fallen in love with Ⓥegan ‘brats’. Tofurky and Field Roast are just damn amazing!
In this concept, I utilized Field Roast Mexican Chipotle ‘brats’. Mindful of how awesome Chipotle is with its smoky pleasant heat, I wanted to give something already great, a flair. Choosing to infuse the Mexican-style ‘brat’ with Italian-style finesse, was just damn badass.
O’Brien style Potatoes were roasted on parchment paper. Minestrone soup (from a can) was heated. The ‘brats’ were grilled. The soup was strained while saving the soup juices. The Potatoes, with slight Oil, were sautéed to achieve good color//char.
The Soup ‘stuff’ was flooded with a few amazing ingredients. Earth Balance ‘butter’, Garlic Powder, Sea Salt, Pepper, Cayenne, Dill and Ⓥegan Parmesan ‘cheese’. The Potatoes were mixed with the remaining Soup juices.
Happy November.
Yesterday was a fun-filled awesome day. With some lows and some extreme highs. I awoke at 4:00am thinking that I was late for my 6:30am shift. At 5:45am and around 25 degrees F, I commuted via bicycle to work. Dressing in various layers, the commute was absolutely comfortable.
#WORKHARDPLAYHARDER
The sun was present throughout the day. Being a sunshine addict, I suited up after my shift (without all of the layers) for a beautiful November day and rode on to enjoy a few hours of remaining daylight. After picking up a 4-pack of beer, I ventured to a wildlife refugee before heading to a brewhouse for a few more amazing beers.
Fall into Winter months are progressively dying, cold and dreary. Utilization of warmer//brighter days is a must, in my book. Overcoming the cold and the death is essential to becoming stronger and prepared for any further difficult situations.
It is game time. Here in the midwest, the next five months will not be pleasant. Optimism and drive will get me through.
Cheers to an early Spring.
Happy Halloween, folks. Fall is densely in the air here in the midwest United States of America. I will not be dressing up nor celebrating Halloween. Instead, I will be watching game six of the World Series. Maple Balsamic Sriracha Linguine was prepared for breakfast and ultimately hit the spot:)
Tofu was grilled without seasoning and set aside while the rest progressed. In a skillet, Onion, Potato & Garlic was sautéed before adding Lightlife Smart ‘Bacon’, Balsamic Vinegar & Sriracha.
Fresh Dill, Cucumber and Tomatoes were added and kept on a low heat while the Linguine and Spinach finished.
Al dente is always the best way to prepare noodles. I rarely rinse and I finish cooking the Noodles in sauce. In this situation, Earth Balance ‘butter’, Garlic Powder, Parsley & Ⓥ ‘parmesan cheese’ created the Sauce.
Grilled Tofu truly complimented these ingredients with its texture and grilled flavor.
Cheers.
Marinating for over a day, Tofu infused with greatness.
The marinade is garlicy, lemony, stunningly dilling and plant based powerful.
Garlic was sauteed with Celery, Onion, light Oil, raw Cashew, Balsamic Vinegar, Chardonnay (I am currently trying to finish the bottle:), Cashew ‘milk’, Garlic Powder, Ginger, Earth Balance ‘butter’, Sugar, Fresh Dill, Cayenne Powder, Parmesan ‘cheese’ & Sea Salt // Pepper.
Obviously (I’d hope), I added things accordingly and not at the same time. This is not a teaching blog, yet, (hopefully) a inspiring creative blog that keeps you thirsty. A blender made this plant genocide much, much less bloody.
The deliciously marinated Tofu was grilled. Fresh Asparagus were roasted. Rice was prepared with Tomatoes, Earth Balance ‘butter’, Parmesan ‘cheese’, Sea Salt // Pepper // Garlic Powder. Plated with an artful mindset and garnished with Dill and Lemon.
Tofu versatility is overwhelmingly awesome. Enjoy a good Beer and take a good Photo.
Go on an adventure:)
The Chicago Cubs are in the playoffs again this year. Today, Vegan Risotto was prepared and titled Anthony Rizzoto after the Cubs first baseman, Anthony Rizzo.
Go Cubs.
Light Oil was utilized in a copper pan to sauté Onion, Garlic and Arborio Rice.
Seasoned with Parsley, Chives, Sea Salt, Pepper and Cayenne, Chardonnay was added and cooked down.
Veggie Broth, Yellow & Zucchini Squash and garden Cherry Tomatoes were tossed in.
After reducing most liquid, a small stick of Earth Balance ‘butter’ was added with Ⓥ ‘parmesan cheese’.
I did not ride a bike today, but rest is essential. Happy Sunday!
Yesterday was a screwed up day. Terror unfortunately is still evident right in our backyard. And most usually it’s that white dude that seems nice that has a fascination with guns. It’s a sad, sad world. We move on. We #RideOn dreaming of a perfect world where animals and humans are both not slaughtered and happiness reigns free for all.
VeggHead BeerCyclist 